Meatless Monday: Cold-Busting Chickpea Noodle Soup

Meatless Monday: Cold-Busting Chickpea Noodle Soup

It is happening. There is no escaping it. Winter is here, and we really can’t be surprised about the snow.

If you are anything like me, you love a tasty soup to warm up on a cold winter day. Plus with cold and flu season among us, who doesn’t want to do as much as they can to avoid the sniffles or tummy troubles? This recipe is full of yummy foods that are high in antioxidants, which help to keep your immune system strong. These foods include onion, garlic, turmeric, ginger, and vegetables such as mushrooms.

If you want to read up a little more about foods that can help keep your immune system strong check this out.

This recipe also calls for soba noodles, which are thin noodles made from buckwheat flour and only take around 6-8 minutes to cook. They are awesome because they are higher in fibre and protein than rice noodles. They even have more fibre and protein per calorie than whole wheat pasta. They are super satisfying and help to keep you full longer. If you are eating gluten free, make sure you find soba noodles that are gluten free.

Cold-Busting Chickpea Noodle Soup
Prep time: 15-20 minutes
Cook time: 20 minutes
Total time: 35-40 minutes
Makes 4-6 servings

Ingredients:
1 small yellow onion, cut in half and thinly sliced
4 cloves of garlic, minced
1 tsp ginger, grated
1.5 tsp turmeric powder (or you can use a little more if you really like it)
2 small carrots, thinly sliced
4 large brown mushrooms, cut in half and sliced
1.5 cups of cabbage or kale, chopped
1 stalk of celery, sliced
2 tbsp soy sauce
1 can of chickpeas, rinsed and drained
5 cups of vegetable broth
100g dry soba noodles (check the package to determine serving size – you could also sub your favourite whole grain noodles/pasta)
1 green onion, thinly sliced
2 tsp cooking oil (optional)
Black pepper to taste

Instruction:
1. Heat up the oil (if not using oil, use a little vegetable broth) in a medium size pot and add the onion and garlic. Cook on medium heat for a few minutes until the onions starts to become translucent. Add the turmeric and grated ginger and cook for another few minutes.
2. Add the carrots, mushrooms, cabbage, celery, soy sauce and chickpeas to the pot, and allow to cook for a few minutes until the vegetables start to soften. Add the vegetable broth and heat to a light simmer and stir occasionally. Taste the broth and adjust the flavourings as needed.
3. While the soup is cooking, start the soba noodles. Prepare according to package directions, then rinse with cold water.
4. Once everything is ready, equally portion the soba noodles into serving bowls and then ladle the soup on top. Sprinkle the green onion on top and serve with hot sauce if desired.

Blog and photo by Angela Tucker. Angela Tucker is a plant-based Registered Dietitian from rural Manitoba. Angela first became vegan for compassionate reasons and soon realized other ways a vegan lifestyle and a plant-based diet positively impact the planet and our health. Since then she has become passionate about health, wellness and sustainability. Angela sees clients virtually for nutrition counselling sessions through Skype and FaceTime. If you are interested in working with her or if you want to learn more about her philosophy on food, visit her website PrairieSprout. You can also find her on Facebook and Instagram.